Recipe: Kombucha Coleslaw

As summer slowly transitions to fall, cabbages begin to mature in the garden and make their way to the market. Coleslaw is a fabulous way to use up a large head of cabbage, and makes a great fall salad. But the classic coleslaw ingredients aren’t always appealing to the real food-eater. This recipe, however, uses honey as the sweetener and includes probiotic-rich ingredients in the dressing. So you end up with a classic creamy, tangy, sweet slaw with the added benefits of probiotics and enzymes. This recipe is a great way to use kombucha tea that has over-fermented and has a vinegar-like taste. If using kombucha that is a bit sweet, use less honey.



  1. Combine cabbage and carrots in a large bowl.
  2. In a separate bowl, mix together mayonnaise, kombucha, honey, and celery seeds until smooth.
  3. Combine cabbage mixture with the dressing and refrigerate at least 4 hours before serving.

At A Glance

PREP: 4 hours, 10 minutes
COOK: 10 minutes
TOTAL: 4 hours, 20 minutes
YIELD: Makes about 1 lb.
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